Vegetable Soup Recipes

Vegetables are full of nutrition and have numerous health properties. Including vegetables in our diet is one of the best things that we can do for our body. We all know about the recommended 5 portions of fruit and vegetables a day. This expert recommendation is there for a purpose!

First of all, it is known that vegetables contain antioxidants which may help to stop certain cancers. In fact, antioxidants like vitamin C help the body get back to normal after periods of illness and stress and illness as well as protecting it in the future the body in the future.

Vegetables also contain fibre which keeps the digestive system healthy, keeping the bowels working well and ensuring we do not suffer from things like constipation and irregularity and boosting our protection against colon cancer.

By including vegetables in our diet, we will ensure that we have the essential amino acids that our body needs.

Vegetables are fantastic for those who are watching their weight as they contain high levels of water and are fat-free as well as low in calories, and helps us feel much 'fuller' for longer - therefore stopping us snacking on the 'wrong' foods

I've written some pages which include 'mixed' vegetable soup recipes, to ones only using one or two specific ingredients.

However, I have made separate sections for corn, as well as potato and tomato soups as I have included a good number of these on the site.

Easy Vegetable Soup Recipe

1 tbs vegetable or olive oil
1½ tbs butter
2 large onions, chopped into small pieces
2 leeks, chopped into small pieces
6 carrots chopped into small pieces
2 parsnips, peeled and cut into small pieces
1 swede, peeled and cut into small pieces
1 large potato, peeled and cut iunto small pieces
1 small sweet potato, peeled and cut into small pieces
!½ pts / 900 ml vegetable stock
¼ pt / 150 ml cream (optional)
salt and freshly ground black pepper to taste

Method

• Melt the oil & butter in a pan
• Add the onions, leeks, carrots, swede and parsnips
• Cook gently until lightly browned, stiiring frequently
• Add stock, potato and sweet potato.
• Bring to boiling point, cover pot with lid and then simmer
• Gently until all vegetables are soft.
• Liquidise half of the soup
• Return to pot and stir thoroughly
• Re-heat gently, adding salt and pepper to taste
• Gently stir in the cream if required

• Artichoke
  
• Asparagus
• Aubergines
• Avacado
• Beetroot
• Broccoli
• Cabbage
• Carrots
• Cauliflower
• Celery
• Cereriac
• Chilli
• Corn
  
• Courgette
• Cucumber
• Fennel
• Garlic
• Leeks
• Mushrooms
• Onions
• Parsnips
• Peppers
• Potatoes
• Pumpkins
• Rocket
• Sorrel
• Spinach
• Swedes
• Tomatoes
• Turnip